keto recipe/how to make a chocolate mascarpone keto cake

 how to make a chocolate mascarpone keto cake

to be sincere with you when I started the keto diet I do not hide from you that at the beginning I had trouble resisting certain feasts, especially since before I was passionate about cakes and chocolate, but how do I combine my keto diet and my passion?

and these why I decided to share this keto cake recipe with you

ingredients

For the cake part

- 100g of mascarpone

- 150g of butter

- 4 eggs

- 60g of almond flour

- 60g of erythritol in icing sugar

- 1 teaspoon of orange blossom aroma

- 200g of your favorite 85% keto mini chocolate

For the icing part 

- 100g of chocolate

- 50g of butter

the preparation steps

Melt the chocolate.

Beat the mascarpone and the butter together preferably with a mixer otherwise hello galley.

Add the erythritol beat again before adding one egg at a time, beating between each.

Finally add the chocolate, almond flour and orange blossom, beat again with a mixer.

Bake at 150 degrees for 25 minutes.

Once the cake is baked, it will look barbapapa and not baked and that's okay! Still hot and in its mold you put it directly in the fridge to let it cool, I personally let it cool for 2 hours.

Once out and unmolded (with great delicacy, it's not the time to have used the granny mold dating from the war that hangs from the maboule), put it on a grid above your sink with preferably a container below to collect the excess icing. (too good in yogurt or pancake as long as you make it!)

Prepare the icing by melting chocolate. Off the heat, add the butter and stir gently to melt the butter slowly. Return to very low heat if it really does not melt but normally does not need.

Once your icing is ready, pour it evenly over the cake and put everything back in the fridge for 2/3 hours before going to the tasting.

On the icing you can, once cooled, make small wave effects with a fork or leave it smooth which adds I find a very classy shiny side.